Sweet and Tangy Southern Style Coleslaw

I made this coleslaw formula just because, at my better half’s solicitation, alongside the primary bunch of Memphis Style Ribs we at any point cooked. We as a whole cherished it so much; I ended up making this slaw twice more with each resulting group of ribs.

Refreshed to include: I’ve been making this coleslaw at any rate once every month for as long as six years. Each time somebody tastes it (particularly whenever said individual isn’t as of now a devotee of coleslaw) they request the formula. This is the coleslaw that you’ll need to serve throughout the entire summer.

On the off chance that you’ve never made coleslaw, let me share a mystery: it’s the least demanding side dish on the planet. (Look at the video to see exactly that it is so natural to make it!)

Classic Memphis Style Coleslaw

0 from 0 votes
Recipe by barefeetinthekitchen Course: SidesCuisine: American, SouthernDifficulty: Easy


Prep time


Cooking time


Total time



This delicious Classic Memphis-Style Coleslaw is so easy to make and so delicious


  • 1 cup mayonnaise

  • 2 tablespoons dijon mustard

  • 2 tablespoons apple cider vinegar

  • 3 tablespoons sugar

  • 3/4 teaspoon kosher salt

  • 1 teaspoon onion powder or 1 tablespoon finely grated onion

  • 2 teaspoons celery seeds

  • 1 16 bag bag of coleslaw mix plain cabbage or tri-color deli style


  • In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
  • Add the shredded cabbage and toss until well coated.
  • Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.
  • Enjoy!

Leave a Comment